Thoroughly wash the Bocchan squash, place into a microwave-safe container, cover with plastic wrap, and microwave for 4 minutes.
Cut off the stems, and use a spoon to completely remove the guts and seeds. Be careful not to tear the bottom!
Remove about 150g of the flesh and make it into a smooth paste with a strainer.
Mix in milk warmed to just before its boiling point, then mix in the sugar, heavy cream, vanilla oil, and eggs in that order.
If you have time at this stage, straining the mixture from step 4 will make this smoother. Wrap up the kabocha from Step 2 in aluminum foil, and fill 90% of the way with the batter.
Line the kabocha up on a cookie sheet, pour about 2 cm of hot water on the bottom of the pan, and bake in an oven preheated to 300F/150C for 40 minutes. Pour the leftover batter into a microwave safe container.
Once they have cooled, chill in the fridge, and enjoy! They also taste great freshly-baked!
The pudding batter is smooth and creamy. Please also eat up the kabocha bowl!
Story Behind this Recipe
Whenever I find Bocchan squash, I instantly want to make the whole thing into a pudding. This is a pudding I came up with on the spot. I decided to make it into a proper pudding. Definitely try it for Halloween!
This goes well with brown sugar, but you can also use caster or superfine sugar or granulated sugar, and it will still taste good. Molasses is also delicious! Please adjust the cooking time of the pudding batter while keeping an eye on it. You can also drizzle it with caramel sauce if you like .